Last weekend, I was pouring over old photographs–yes, actual print photography from back in the day. One stack of photos is of me working in a restaurant kitchen in Mexico.
“It’s Gonzalo and Lola!” I shouted. The smiling husband and wife who owned the restaurant in a hilltown outside of Guanajuato. I remember Gonzalo chopping an onion in the palm of his hand. Lolita made the most wonderful mole.
I flipped through the photos of making tortillas and refried beans, mole and an air-dried beef called sesina. The food in their restaurant was simple, freshly prepared and truly delicious, and this couple opened their food and their family to me.
I still have all the notes from my kitchen lessons.
I have not made huevos a la mexicana in years. There is not good reason for that considering the ingredients are usually in my fridge. And are likely in yours, too!
Huevos a la Mexicana are named for the red, white and green of the Mexican flag. Diced tomato, onion and serrano or jalapeño cooked with scrambled eggs. Super simple, right?
Of course. But like any egg dish, the technique makes all the difference.The best huevos a la Mexicana are like soft curd scrambled eggs. So, use gentle heat, stir often and finish them off the heat to prevent over cooking.
Want eggs as yellow as these? Buy some pasture-raised eggs and you’ll see and taste the difference!
Four common ingredients, a little bit of time at the stove and a few tortillas. Now that’s good home cooking the way Gonzalo and Lola taught me. Plus, whenever you’re hungry and have little time, there’s always something good to eat.
Homemade tortillas are definitely not required, but do buy the best-quality corn tortillas you can find. Of course, you can also just eat these gussied up scrambled eggs on a plate.
It’s homemade, quick whole food fuel for anything you have on your to-do list today.
Huevos a la Mexicana Tacos
Tri-color scrambled eggs folded into a taco take all the stress out of dinnertime. Adjust the heat of the peppers to your taste--or your kids. Of course, you can have these for breakfast, too. Serve with crumbled cojita cheese, avocado and salsa, as desired.
- 6 large eggs pastured
- 1/4 teaspoon fine sea salt
- 2 teaspoons vegetable oil
- 1/2 cup finely diced white onion
- 1 serrano or jalapeno pepper, seeded and finely chopped
- 1 large roma tomato, seeded and finely chopped
- 4 corn tortillas, warmed homemade or store bought
- cilantro leaves optional
Beat the egg with the salt and 1 tablespoon water. Heat the oil in an 8-inch skillet over medium-low heat.
When it slides across the pan, add the eggs and let them begin to cook where they come in contact with the pan. Use a heat-proof spatula to stir the eggs.
Add the onion, jalapeno and tomato and use the spatula to stir and fold the eggs continuously until they are completely cooked, about 3 minutes. If you like your scrambled eggs on the dry side, remove the pan from the heat and cover the pan to steam for 2 minutes.
Divide the eggs onto the tortillas and top with the cilantro, if desired.